Please use this identifier to cite or link to this item: http://hdl.handle.net/11455/98000
標題: 二種商業克菲爾菌在不同基質之乳酸發酵及其多醣萃取物之應用
Lactic acid fermentation of two Kefir starters on different substrates and application of the polysaccharide extract
作者: 顏旭敏
Hsu-Min Yen
關鍵字: 克菲爾菌
發酵終點
克菲爾多醣
乳酸菌
kefir
fermentation end point
kefir polysaccharide
kefiran
lactic acid bacteria
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摘要: 研究顯示克菲爾菌具有促進腸道內的益菌生長、促進腸蠕動、預防便秘、改善過敏體質、其多醣可活化巨噬細胞產生溶解血栓作用與活化免疫力抑制癌細胞生長等生理功效。本研究利用兩種市售克菲爾菌與低脂、全脂牛奶與豆漿進行發酵培養,並利用pH、菌數培養與固形物來判定其發酵終點,之後進一步利用其發酵液萃取克菲爾多醣。在取得其多醣後,探討其是否可以提升乳酸菌於腸胃道之耐消化存活率。並評估克菲爾多糖添加於培養液中是否有助於乳酸菌在低溫儲藏期間之存活率。實驗結果顯示,兩種市售克菲爾菌添加在低脂與全脂牛奶中在32小時皆可以達到發酵終點,而豆漿中只有一種在40小時可以達到發酵終點。發酵豆奶發酵終點判定以符合CNS發酵豆奶pH <4.6與發酵菌數達107cfu/g以上。發酵奶發酵終點判定以符合CNS發酵奶發酵菌數達107cfu/g以上。在耐酸試驗中,添加0.1%多醣比添加0.5%多醣更具有延長乳酸菌之存活率。而添加多醣試驗組中只有一組高於未添加之控制組。在耐膽鹽試驗中,添加0.1%多醣與添加0.2%多醣具有相同效果。而有一種市售克菲爾多糖試驗組高於未添加之控制組。低溫冷藏試驗結果顯示乳酸菌存活率在第7天時並無高於未添加多醣之控制組。但在最終第14天時結果顯示兩種添加克菲爾多醣0.1%之組別其存活率皆高於未添加之控制組。本研究證實克菲爾多醣在低濃度(0.1%)添加時可提升乳酸菌於腸胃道之生存率。而在低溫冷藏試驗中添加低濃度(0.1%)克菲爾多醣亦可增加其存活率。
Studies have shown that kefir bacteria can promote the growth of ben-eficial bacteria in the intestine, promote bowel movements, prevent constipation, improve allergies, and its polysaccharides can activate macrophage to produce thrombolytic effects and activate immunity to in-hibit cancer cell growth. This study used two commercially available kefir bacteria and low-fat, whole-fat milk and soymilk to carry out fermentation culture, and used pH, bacterial culture and solids to determine the fermentation end point, and then kefir polysaccharide is further extracted by using the mashing solution. After obtaining the polysaccharide, it is explored whether it can improve the digestive survival rate of lactic acid bacteria in the gastrointestinal tract. It was also evaluated whether the addi-tion of the kefir polysaccharide to the culture solution contributes to the survival rate of the lactic acid bacteria during low temperature storage. The experimental results showed that the two commercially available kefir bacteria can reach the fermentation end point in low fat and whole milk in 32 hours, and only one of the soymilk can reach the fermentation end point in 40 hours. The fermented soymilk fermentation end point was determined to meet the CNS fermented soymilk pH <4.6 and the number of fermented bacteria reached 107 cfu/g or more. The fermented milk fermenta-tion end point was determined to meet the CNS fermented milk fermenta-tion bacteria number of 107 cfu/g or more. In the acid resistance test, the addition of 0.1% polysaccharide has a longer survival rate of lactic acid bacteria than the addition of 0.5% poly-saccharide. Only one group in the added polysaccharide test group was higher than the unadded control group. In the bile salt test, the addition of 0.1% polysaccharide had the same effect as the addition of 0.2% polysac-charide. There is a commercially available kefir polysaccharide test group that is higher than the unadded control group. The results of the cryopreservation test showed that the survival rate of lactic acid bacteria was not higher than that of the control group without added polysaccharide on the 7th day. However, on the final day 14, the results showed that the survival rate of the two groups with 0.1% added of kefir polysaccharide were higher than that of the unadded control group. This study confirmed that kefir polysaccharide can increase the surviv-al rate of lactic acid bacteria in the gastrointestinal tract when added at a low concentration (0.1%). Adding a low concentration (0.1%) of kefir pol-ysaccharide in the cryopreservation test can also increase its survival rate.
URI: http://hdl.handle.net/11455/98000
文章公開時間: 2020-08-27
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